Easy Turkey Brine Recipe
This simple turkey brine and step-by-step guide will guarantee that your turkey is juicy , tender, and full of flavor.
Servings: 1 brine
Equipment
- XL Ziploc Storage Bags (typically less expensive than brining bags)
Ingredients
- 1 cup kosher salt NO exceptions
- ½ cup brown sugar light or dark
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves fresh or dry
- 4-5 cloves garlic peeled
- 1 tablespoon peppercorns
- 2 large yellow onions peeled and cut in half
- 5 stalks celery
- 1 large apple, any variety sliced
- 10-12 cups water plus an additional 1 gallon of water for the brining process
Instructions
Turkey Brine Recipe (Prepare 1-2 Days Before Cooking Turkey)
- Place the kosher salt, brown sugar, fresh rosemary, fresh thyme, bay leaves, garlic, peppercorns, onions, celery, and apples into a large stockpot. Cover with 10-12 cups of water or chicken/turkey stock.
- Bring the mixture to a boil, then reduce the heat to low and simmer for 30 minutes, or until the sugar and salt dissolve.
- Remove the brine from the heat and let it cool for 30 minutes at room temperature, then cover and refrigerate to fully chill.
- At this point, you can strain the solids from your brine. I typically leave them in the brine, then discard them with the brining bag in the morning after removing the turkey from the brine. The choice is completely yours.
How to Brine a Turkey (8-18 Hours Before Cooking Turkey)
- The night before you plan to roast your turkey, remove it from the packaging, discard the packaging, and remove the pop-up thermometer, gizzards, and neck from the cavity of the turkey.
- Place the turkey in the brining bag or large stockpot, then pour the brining liquid over it.
- Add more cold water until it completely covers the turkey. This is typically about 1 gallon of cold water.
- Seal the brining bag and place it into a container (such as a large pan or bucket) to prevent cross-contamination if your turkey brine bag leaks. Refrigerate the turkey in the brine for at least 8 hours or up to 18 hours.
- Before roasting the turkey, remove the turkey from the brine and rinse off the excess salt. Place the turkey in a large roasting pan and blot the turkey dry with paper towels.
- Cook the turkey as desired. I like to follow my instructions for Roast Turkey.
- Strain off the brining liquid, then discard the solids and bag. Thoroughly clean and sanitize the sink and surfaces the turkey touched.
Notes
Turkey Size: This brine recipe is enough for a 10- to 14-pound turkey. Double for a larger turkey or cut in half for a turkey breast.
Turkey: It is best to brine a fresh turkey that has not been injected with a sodium solution. That said, you CAN brine a frozen turkey. Just be sure it is FULLY defrosted first!
Stock-Pan: If you have a smaller pot, use 4 cups of water to pan along with salt, sugar, herbs, etc. Once fully chilled, add an additional 1.5 gallons of water to the brining bag instead of just one gallon.
Money-Saving Tip: In the weeks leading up to the time when I plan to brine a turkey, I store vegetable and fruit scraps, along with wilted herbs, in a large freezer-safe bag in the freezer. Onion peels, ends of celery, apple cores/peels, orange peels, wilted herbs, stems of rosemary, and thyme are all perfect to use for flavoring your turkey brine. Use 4 cups of vegetable scraps in place of the fresh vegetables, herbs, and apples in the brine.
Sanitize: Be sure to work with the raw turkey cautiously and sanitize your workstation after working with the turkey to prevent food poisoning and cross-contamination.
Feel free to use additional or fewer vegetables/fruits/herbs when making the brine. Salt and sugar are key in this turkey brine recipe.
Nutrition is based on the ENTIRE brine recipe.
Nutrition
Calories: 419kcal | Carbohydrates: 108g | Sodium: 113329mg | Potassium: 146mg | Sugar: 106g | Vitamin C: 1.6mg | Calcium: 236mg | Iron: 1.7mg
